Culinary Arts
advanced
Menu Planning & Kitchen Management
A comprehensive course covering Menu planning and kitchen management. Topics include menu design, food costing, inventory control, purchasing, staff management, restaurant operations, and culinary entrepreneurship. Designed for advanced level learners.
8 hours
4 modules
11 lessons
0 enrolled
Ch
Chef Dominique Laurent
Executive Chef & Culinary Arts Instructor
Free
Full access to all course materials
Course Content
Foundations of Food Costing
3 lessons
Menu Design
22 min
Food Costing
22 min
Applying Menu Design
34 min
Understanding Inventory Control
3 lessons
Inventory Control
24 min
Purchasing
34 min
Applying Inventory Control
31 min
Working with Restaurant Operations
3 lessons
Staff Management
34 min
Restaurant Operations
30 min
Applying Staff Management
31 min
Culinary Entrepreneurship
2 lessons
Culinary Entrepreneurship
26 min
Applying Culinary Entrepreneurship
32 min